Directions

Rattlesnake:

Dredge all of the skinned rattlesnake fillets in flour, and then sear both sides, until brown, in a medium sized saute pan with vegetable oil on medium heat.

Lemon Caper Sauce:

Heat the chicken stock in a saucepan. In a separate medium saute pan, fry the apple-smoked bacon. Remove the bacon pieces. Add minced garlic and minced shallots to the pan of bacon lard. Pour in the heated chicken stock and stir until all ingredients are thoroughly mixed. Finish the sauce with butter, diced tomato, roasted capers and the juice of one lemon. Heat the sauce on low heat.

To serve:

Place the rattlesnake fillets on top of the sauteed vegetables and spoon the lemon-caper sauce on top. Sprinkle chopped parsley and fried basil leaves on top of the sauce. Finish by garnishing the plate with frisee that has been tossed in lemon juice and extra-virgin olive oil.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Cook the vegetables in a saute pan over medium heat with a little chicken stock and butter until they are slightly tender. Serve warm.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.